What The Land Can Yield
Reflections on cooking an all-local Thanksgiving dinner
Features
Wines to Pair With Smoked Foods
It’s not all ribs and brisket. What to pour?
Where The Lyre Grows
A lyre trellis allows more air, more sun, and more ripeness in Bordeaux’s damp climate
The Best Things I Ate In Italy Last Week
Italy is delicious. (I’m not the first to notice.)
Announcing Two New Food and Wine Columns
Meg Houston Maker joins The Tasting Panel and The Clever Root as contributing editor and columnist
“When you know nothing, you are fearless.”
My thoughts on publishing my five-hundredth post
A Conversation With Vasco Croft of Aphros, Part One
The biodynamic winemaker on philosophy, technology, modernity, and his young but vital project.
A Conversation With Vasco Croft of Aphros, Part Two
The conversation continues, mostly about the translation of substance into essence.
Wines of Failla: Classical and Modern
At Failla, Ehren Jordan produces Chardonnay, Pinot Noir, and Syrah wines that are thoroughly modern—yet evoke the classical past.
Maker Nominated for Best Writing, Best Post (Times Two) in 2016 Wine Blog Awards
Maker’s Table is shortlisted for Best Writing while two features are nominated for Best Post.
Lessons From The Table
Pour a wine to honor its birthright. Pour it with food.
Discovering The 2015 Provençal Rosés
Provence wine specialist Elizabeth Gabay, MW, guides us to rosé deliciousness.